Persian Watermelon and Feta Salad
This elegant watermelon and feta salad with sweet summer melons, creamy Persian feta and fresh aromatic mint is the perfect support act for an elegant dinner.
Servings: 6 as a side
Sharp chef's knife
- 800 grams watermelon (cold, without skin, approximately 28.2 ounces)
- 250 grams Persian or goats feta 1 (one small pack, approximately 8.8 ounces)
- 100 grams baby rocket/arugula (appoximately 3.5 ounces or 3 very full cups)
- 1 cup pomegranate arils (arils from one pomegranate)
- 1 ½ cup mint leaves (reserve ½ cup to use as a garnish)
- ⅓ cup pistachio nuts, roughly chopped (reserve 1 tablespoon to use as a garnish)
- 3 tbsps olive oil
- ¼ cup lime juice (approximately 2 heavy limes)
Wash your rocket in a colander under cold running water, remove any damaged or wilted leaves. Shake and then either pat dry with a towel or spin dry using a salad spinner. Transfer to a large mixing bowl.
Slice the watermelon into thin bite-sized cubes or triangles (refer to the detailed instructions in the post). Transfer to your bowl.
Remove the arils from your pomegranate and transfer to your bowl, reserve 2 tablespoons to garnish.
Wash your mint, shake dry then pat dry and strip the leaves from the stems.
Add the mint leaves, pistachios, olive oil and lime juice to your bowl, season with salt and pepper then very gently toss the salad until well combined.
Arrange the salad on a salad platter and garnish with the reserved mint leaves, pomegranate arils and pistachio nuts.
Serve and Enjoy!
- You will find Persian feta in the deli section of your supermarket or with the other packaged cheeses in the refrigrated section. You can replace it with Goats Cheese if you are unable to find it.
Calories: 304kcal | Carbohydrates: 24g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 478mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2091IU | Vitamin C: 25mg | Calcium: 134mg | Iron: 2mg